Try This At Home: Strawberry and Blackened Shrimp Salad
By Andrew Belonsky
If you can't make it down to Key West to enjoy their culinary scene, why not bring a piece of it to you? Luckily, the culinary team at Café Blue, the top-notch restaurant at Parrot Key Hotel and Resort, shared an exceptionally easy recipe for strawberry and blackened shrimp salad that should do the trick!
6 Jumbo shrimp rubbed with blackened Spice and grilled (can be sautéed on stove top if grilling is not an option.)
3 ounces Spring Salad Mix
4 wedges of tomatoes
1 ounce Toasted Pecans
4 black olives
6 Strawberry Halves
1 ounce Sliced Blue Cheese
Parrot Key Blackened Spice Rub:
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Rub shrimp with oil and coat with seasoning. Grill or sauté until blackened and slightly crispy on outside.
16 ounces no sugar added Italian dressing
1 cup fresh strawberries
1/4 cup sugar substitute (recommended: Splenda)
Add Italian dressing, 1/2 of the strawberries, and the sugar substitute in blender and blend for a minute until smooth.
Pile the spring mix in a bowl or on a plate, place the wedges, strawberry and shrimp to your liking, garnish with cheese, sprinkle with pecans and olives, pour strawberry vinaigrette and, finally, eat up!
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